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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Marinated Caprese Salad Recipe

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This recipe for Marinated Caprese Salad is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 tablespoons balsamic vinegar (or white balsamic for a lighter color)
2 tablespoons chopped fresh flat leaf parsley (see Note)
3 tablespoons chopped fresh basil
1 teaspoon fresh oregano
1/4 teaspoon salt
pinch of sugar (cuts the acidity)
4 cups halved cherry or grape tomatoes (2 pints)
8 ounces pearl mozzarella balls
balsamic glaze (optional
Directions:
Directions:
In a large bowl, combine the olive, vinegar, herbs, salt, and sugar. Add the tomatoes and toss to combine. Add more salt and pepper to taste. Chill at least an hour or until ready to serve.

Before serving toss together with mozzarella. Garnish with additional basil and drizzle with balsamic glaze if desired.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Fresh herbs are best but you can sub with dried. Just remember 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs.

I like the taste of balsamic but it can turn the mozzarella balls dark which isn't very pretty. You can either use a white balsamic vinegar or toss in the balls at the last second before serving.

A reduced balsamic glaze can be drizzled on top when ready to serve. This is sold by the regular balsamic. It's not necessary but it does dress up the dish.

 

 

 

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